Raspberry Ice Cream Cake Recipe

Name: Raspberry Ice Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 9 oz butter; 10 oz lady fingers, smashed into crumbs; 1 2/3 cup heavy cream; 1 tsp vanilla extract; 1 1/2 cup 2% milk; 1 None vanilla pod, seeds scraped out; 1/2 cup sugar; 1 packet vanilla pudding powder; 9 oz mascarpone; 1 lb raspberries; 3 oz white chocolate, grated

Servings: persons

9 oz butter
10 oz lady fingers, smashed into crumbs
1 2/3 cup heavy cream
1 tsp vanilla extract
1 1/2 cup 2% milk
1 None vanilla pod, seeds scraped out
1/2 cup sugar
1 packet vanilla pudding powder
9 oz mascarpone
1 lb raspberries
3 oz white chocolate, grated

1
To make the crust, melt the butter and combine with the lady finger crumbs. Press into the bottom of a lined 10 inch spring-form cake pan and chill for about 30 minutes.
2
Whip half of the cream and vanilla extract until stiff. Transfer to the chilled base, smooth the top and put in the freezer for about 1 hour.
3
Meanwhile, mix together 1/4 cup of milk, vanilla seeds, 1/4 cup of sugar and vanilla pudding powder until smooth. Bring the rest of the milk to a boil, pour in the pudding mix, remove from the heat and stir until smooth then allow to cool.
4
When cooled, whisk in the mascarpone until smooth. Whip the remaining cream until stiff and fold in. Remove the cake from the freezer then pass the mixture through a ricer onto the top of the cake in a circular motion, making a dome of 'spaghetti'. Return to the freezer for 5 hours.
5
Let the cake thaw for about 1 hour in the fridge before serving. To serve, puree 12 oz of the raspberries and the rest of the sugar, pass through a sieve then drizzle on top of the cake and sprinkle with grated white chocolate. Decorate the edge of the cake with the remaining raspberries.

1216

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 9 oz butter, 10 oz lady fingers, smashed into crumbs, 1 2/3 cup heavy cream, 1 tsp vanilla extract, and more.

Yes, Raspberry Ice Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Raspberry Ice Cream Cake

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